Lemon-Blueberry muffins are one my absolute favorites.

It can be so tricky to get the texture right for gluten free and vegan – I know! But it’s so possible. These muffins are moist, ultra lemony and bursting with sweet little wild blueberries. Ground chia (or flax) helps bind the gluten free flours and keeps it full of moisture.

1 1/2 cups Bob’s Red Mill Gluten Free Flour

1/2 cup finely ground almond flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 cup sugar

1/2 cup almond milk or other dairy free milk

3 tablespoons fresh organic lemon juice

2 tablespoons organic lemon zest

1/4 cup organic applesauce

4 tablespoons finely ground chia (fresh ground if you can – I use a coffee grinder)

1 teaspoon vanilla extract

1 cup wild blueberries (or what ever you happen to have – I used frozen wild blueberries. Fresh blueberries will most likely reduce the cook time, so keep an eye on it)

Preheat oven to 350 F.

Sift together all dry ingredients. In a separate bowl, mix together all wet ingredients – adding ground chia to the wet ingredients at the end and let sit for a few minutes. Mix very well! Mix wet ingredients into dry ingredients make sure it’s fully incorporated. Fold in the blueberries. Scoop into muffin tin – make 10 muffins. Fill to the top of each space. Bake for 25 minutes – or less, if using fresh blueberries. Check at 20 minutes – insert toothpick to see that it comes out clean.

♥︎

Sage & Citrus